The polenta was very corny, as its definition states, and was made with stock, nonfat milk, and a touch of grated Parmesan cheese to give a little bit of creamy richness that paired so wonderfully with the sauteed spinach. The spinach retained some of its bittery greenness, for which I was thankful, since it was offset by the excellent roasty sweetness of the bell pepper and the earthiness of the mushrooms. The mushrooms brought down the creamy nature of the polenta, so the two sside dishes worked in perfect tandem. The monkfish was definitely the star of the show without being exceptionally overpowering. It was a fantastic display of my dad's intrinsic artistic talent to grind dried porcini mushrooms and spices and coat the fish with that mixture before lightly sauteing it. The crispy spice-coat was exceptional and provided contrast from the firm, juicy fish that allowed the mushrooms to shine throughout the dining experience. They really provided a base that tied everything together and allowed the spinach, peppers, and polenta to give their unique flavors to the pallet. The fish was tender yet firm and was perfect for sauteing. This light Mediterranean was a truly excellent and unique, as in we've never had specifically that combination before, way to end my adventures in Newtown and to embark upon new culinary experiences in my world of academia....
